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| HOLIDAY MORNING COFFEE CAKE | |||
| Cake Batter: 1 bag 3 Musketeers Brand Fun Size (reserve 1 cup for crumb topping below) 2 cups flour 1 tsp. baking powder 1 tsp. baking soda 1/2 lb. unsalted butter, softened (2 sticks) 1-1/3 cups sugar 2 large eggs 1 (8 oz.) container sour cream 9 x 13-in. pan |
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| Crumb Topping: 1-1/4 cups flour 1/3 cup sugar 1/4 tsp. ground cinnamon 8 tbsp. unsalted butter, melted (1 stick) 1 cup walnuts, chopped 3 tbsp. confectioner's sugar 2 med. sized mixing bowls Electric mixer 9 x 13-in. pan |
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| Preheat oven to 350. Unwrap and chop the 3 Musketeers Brand Fun Size. Measure 1 cup of chopped candy; set aside. Combine the flour, baking powder, and baking soda in a bowl; set aside. Combine the butter and sugar in a bowl, then beat with an electric mixer on medium speed until light and soft, about 5 minutes. Beat the eggs into the batter, one at a time, until smooth. Decrease the mixer speed to low, and beat in 1/3 of the flour mixture, followed by 1/2 of the sour cream. Stop and scrape again. Beat in the remaining flour mixture and sour cream. Fold in the remaining chopped 3 Musketeers Brand Fun Size. Give the batter a final mix with a large spatula. Set aside. To make the crumb topping, stir the ingredients with a mixer until evenly blended. Pour the cake batter into a greased 9 x 13-in. pan. Crumble the topping in an even layer over the entire surface of the batter. Bake for 50-55 minutes. Remove from the oven, transfer to a wire rack, and let cool completely. Cut into 2-in. squares (4 lines x 6 lines), and sprinkle a little bit of confectioner's sugar on top. | |||